Kitchen Staff Substitute

Opaa!•West Plains, MO

10d

About The Position

The Kitchen Staff Substitute performs the essential functions of kitchen staff positions on an as-needed basis. Duties include food preparation and batch cooking, setting up and maintaining serving lines, serving customers, cleaning kitchen and cafeteria areas, washing dishes, organizing inventory, and requisitioning food and supplies through the Kitchen Manager. The role also supports meal-service compliance, food safety documentation, customer transactions, meal counts, administrative paperwork, and timekeeping. The position requires notifying the DNS when unable to cover an assigned shift and performing other duties as assigned.

Requirements

High school diploma or GED preferred, or up to one month of related experience or training, or an equivalent combination of education and experience.
Ability to read and comprehend simple instructions, short correspondence, and memos; write simple correspondence; and present information effectively in one-on-one and small-group settings.
Ability to perform basic arithmetic with whole numbers, common fractions, and decimals; compute rates, ratios, and percentages; and interpret bar graphs.
Ability to apply common-sense understanding to detailed but uncomplicated written or oral instructions and handle problems involving a few concrete variables in standardized situations.
Ability to perform the listed physical activities, including standing, walking, sitting, squatting, climbing, balancing, kneeling, crawling, pushing, pulling, grasping, feeling, tasting, smelling, talking, hearing, and reaching.
Ability to exert over 60 pounds of force occasionally and frequently lift, carry, push, pull, or otherwise move objects weighing up to 25 pounds.
Required vision abilities include concentrated attention, depth perception, bringing objects into sharp focus, and color vision.

Nice To Haves

High school diploma or GED.

Responsibilities

Assist with daily serving-line setup; stock milk coolers; maintain required food temperatures; and clean and restock lines as needed.
Prepare food according to menu plans and Opaa! recipes, including planning and preparing ahead for the next day's menus.
Operate kitchen equipment with proper certification.
Keep work areas clean and organized; clean kitchen and cafeteria areas, equipment, and dishes.
Organize inventory using FIFO procedures and keep cooler and storage racks clean.
Maintain the dishwashing area, monitor chemical use, clean equipment, and store clean dishes in serving areas.
Requisition appropriate food and supplies through the Kitchen Manager.
Prepare baked goods as required and present them attractively; use batch cooking to maintain food quality and presentation.
Serve food with correct portions and utensils, provide hospitality, and keep serving lines and condiments supplied.
Follow menu plans, standardized recipes, meal-pattern requirements, and applicable HHFKA and CACFP regulations.
Maintain daily production records by grade group and complete HACCP food-safety logs, including hot- and cold-food temperatures.
Follow safety procedures, report unsafe conditions, and participate in the safety incentive program and Daily Dish.
Attend required meetings and in-services and complete required annual continued-training hours according to HHFKA.
Demonstrate and promote Opaa!'s stated core values and comply with its timekeeping policy.
Handle customer money, make change, and operate a cash register or computer; ensure only reimbursable meals pass through the POS system.
Complete daily paperwork, tray counts, and meal reconciliation tasks.
Record all hours worked in ADP or submit an edit sheet for missing time.
Notify the DNS 24 hours in advance when unable to cover an assigned shift, or as soon as administratively feasible in an emergency.
Perform other duties as assigned.